Pumpkin Bread Ingredients 3 cups sugar 1 cup vegetable oil 3 large eggs 1 16-ounce can solid pack pumpkin 3 cups all purpose flour 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup coarsely chopped walnuts (optional) 1 cup raisins (optional) Preparation

Preheat oven to 350F. Spray two 9x5x3-inch loaf pans with a cooking spray - including non-stick pans. Grease and flour pans and set aside.

Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts and/or raisins, if desired.

Divide batter equally between pans. Bake about 1 hour 10 minutes or until toothpick inserted in center of loaf comes out clean. Transfer to racks and cool 10 minutes. Loosen edges by shaking gently or using a knife to go around sides of pans. Turn loaves out onto racks and cool completely.

Good fresh or can be frozen.

Makes 2 loaves.

Early Autumn
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